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I firmly believe that the new year isn't complete without a tasty finale. At a time that can be gloomy days, a spark of joy is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare more crumble than needed for this dessert. Save the excess in an sealed jar to enjoy as a crunchy snack for future use.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

First, place the gelatine sheets in a little dish of cool water. Leave them to soften for about five minutes, until they are soft. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Remove from the heat and whisk in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into individual ramekins and place in the refrigerator for a couple of hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the mixture becomes like a glaze. Remove from the heat and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and serve immediately.